Antioxidative and antidiabetic effects of germinated rough rice extract in 3T3-L1 adipocytes and C57BLKS/J-db/db mice

Lee, Youn Ri; Lee, Sang Hoon; Jang, Gwi Yeong; Lee, Yoon Jeong; Kim, Min Young; Kim, Yun-Bae; Lee, Junsoo

doi:10.29219/fnr.v63.3603

Cited by 17 publications

(15 citation statements)

References 30 publications

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“…The bulk density decreased significantly as the germination duration was increased and those germinated for 36 h were significantly lower than (p<0.05) those of the control. This could also be due to the breakdown of macromolecules by the enzymes involved in the germination process whose activity increased as the germination duration was increased [21,22]. This is in agreement with previous reports [23,24].…”

Section: Functional Properties As Affected By Milling and Germination...supporting

confidence: 91%

“…The cooking time was also shorter in GBR samples than BR and this also was previously reported [32,34]. The reason for this could be due to modification of the rice kernel by the action of the enzymes during rice germination [22]. The change in the temperature of germination did not result in any significant effect (p<0.05) on the cooking time.…”

Section: Cooking Properties As Affected By Milling and Germination Co...supporting

confidence: 76%

“…High water absorption capacity of GBR could be due to its high protein contents and their conformation [29]. The increase in water absorption capacity with increase in duration of germination observed in this work could be due to the breakdown of complex carbohydrates as well as increase in protein quantity and quality during germination [22]. High water absorption capacity suggests that GBR flours can be used to prepare products that require hydration.…”

Section: Functional Properties As Affected By Milling and Germination...mentioning

confidence: 60%

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Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

Ukpong

Onyeka

Omeire

et al. 2022

AFSJ

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Germinated brown rice (GBR) was produced from FARO 44 rice cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it in potable water and germination of the de-husked grain. Germination temperatures were maintained at 30 and 40oC for 12 and 36 h. The mould content, functional, cooking and sensory properties of the GBR were compared to non-germinated brown rice (BR) and non-germinated parboiled milled rice (MR) which were used as controls. The results showed that germination temperatures did not significantly affect (p<0.05) the parameters analyzed. The germinating conditions did not encourage the growth of moulds. The foaming capacity (55.73%), foam stability (43.11%), water absorption capacity (1.24 g/g), and oil absorption capacity (1.07 g/g) of BR did not differ significantly (p<0.05) from that of MR but they increased significantly in GBR to the range of 66.43-73.05%, 60.48-74.715%, 2.15-2.88 g/g, and 1.95-3.08 g/g respectively. These values were significantly higher (p<0.05) at germination duration of 36 h than 12 h. The bulk density (0.93 g/cm3) and swelling power (6.78 g/g) of BR did not differ from that of MR but they decreased significantly (p<0.05) in GBR to the range of 0.61-0.90 g/cm3 and 2.67-4.70 g/g respectively. Much significantly lower (p<0.05) values were obtained at a germination duration of 36 h. The cooking time was least in MR (11.0 min) against BR (18.0 min) and GBR (12.0-15.0 min), and the water uptake ratio (g water/ g rice) was also least in MR (2.00) against BR (2.19) and GBR (2.20-2.37). MR and GBR germinated for 12 h were accepted while BR was rejected.

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Section: Functional Properties As Affected By Milling and Germination...supporting

confidence: 91%

Section: Cooking Properties As Affected By Milling and Germination Co...supporting

confidence: 76%

Section: Functional Properties As Affected By Milling and Germination...mentioning

confidence: 60%

See 1 more Smart Citation

Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

Ukpong

Onyeka

Omeire

et al. 2022

AFSJ

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“…In addition, the mice in group B, which had received the same dose of non-germinated adzuki beans, showed a poorer control of FBG than the mice in group TF3, which had been fed the highest dose of GABA-enriched germinated adzuki beans. These results implied that the hypoglycemic effect of TF3 was not due to the extra adzuki bean supplementation but the intrinsic activity of GABA in the germinated adzuki beans, and previous studies have also shown that the increased GABA content in germinated brown rice ( 28 ) and sprouted black rice ( 29 ) possibly played a significant role in the anti-diabetic properties attributed to these two cereal grains.…”

Section: Discussionmentioning

confidence: 58%

Revealing the Hypoglycemic Effects and Mechanism of GABA-Rich Germinated Adzuki Beans on T2DM Mice by Untargeted Serum Metabolomics

Jiang

Zhang

et al. 2021

Front. Nutr.

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Type 2 diabetes mellitus (T2DM) is one of the most common metabolic diseases, and exploring strategies to prevent and treat diabetes has become extremely important. In recent decades the search for new therapeutic strategies for T2DM involving dietary interventions has attracted public attention. We established a diabetic mouse model by feeding mice a high-fat diet combined with injection of low-dose streptozotocin, intending to elucidate the effects and possible mechanisms of different dosages of γ-aminobutyric acid (GABA)-rich germinated adzuki beans on the treatment of diabetes in mice. The mice were treated for 6 weeks either with increasing doses of GABA-enriched germinated adzuki beans, with non-germinated adzuki beans, with GABA, or with the positive control drug metformin. Then, the blood glucose levels and blood lipid biochemical indicators of all the mice were measured. At the same time, serum differential metabolite interactions were explored by UPLC-Q/TOF-MS-based serum metabolomic analysis. The results showed that body weight and fasting blood glucose levels were significantly reduced (P < 0.05). We also report improved levels of total cholesterol, triglycerides, aspartate aminotransferase, alanine aminotransferase, urea, and serum creatinine. We observed a significant improvement in the homeostasis model assessment of the beta cell function and insulin resistance (HOMA-β and HOMA-IR) scores (P < 0.05) in the group of mice treated with the highest dose of GABA-enriched germinated adzuki beans. In addition, the metabolic profiles of the serum were analyzed, and 31 differential metabolites including amino acids and lipids were obtained. According to the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis, this was found to be correlated with nine significantly enriched metabolic pathways involving the up-regulation of levels of L-serine, SM (d18:1/22:1(13Z)), L-histidine, creatine, and 3-indoleacetic acid. Our data suggest that the hypoglycemic effect of GABA-enriched germinated adzuki beans on diabetic mice may be related to improving tryptophan metabolism, glycerol phospholipid metabolism, sphingosline metabolism, and the glycine, serine, and threonine metabolic pathways. This study provides a reference for the application of GABA-enriched germinated foods in type 2 diabetes and could provide a cue for searching biomarkers to be adopted for T2DM diagnosis.

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“…Adzuki bean contains a high amount of sodium glutamate (MSG), which is a good source of GABA, an earlier study has shown that germination treatment can increase GABA content in the bean ( 13 ), and dietary supplementation with GABA or GABA-rich foods is a common strategy for the treatment of T2DM. GABA-rich brown rice improves the blood glucose level of rats with T2DM ( 14 ) and has protective effects against liver and pancreatic injury ( 15 ). The dietary intake of sprouted black rice also helps to prevent and control T2DM ( 16 ).…”

Section: Introductionmentioning

confidence: 99%

The Effects of GABA-Rich Adzuki Beans on Glycolipid Metabolism, as Well as Intestinal Flora, in Type 2 Diabetic Mice

Zhang

Jiang

et al. 2022

Front. Nutr.

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ObjectivesIn this study, the effects of γ-aminobutyric acid (GABA)-rich sprouted adzuki beans on the glycolipid metabolism and gastrointestinal health were investigated in mice with type 2 diabetes mellitus (T2DM).MethodsMice with T2DM were subjected to dietary intervention with different doses of GABA-rich sprouted adzuki beans for 6 consecutive weeks, during which growth indicators, glycolipid metabolism, and the composition and diversity of the gut microbiota changes were observed.ResultsA high dietary intake of GABA-rich sprouted adzuki beans had a preventive effect against weight gain, significantly reduced serum levels of FBG, TG, and TC. Additionally, high dietary intake of GABA-rich sprouted adzuki beans increased the abundances of Firmicutes, Bacteroidetes, Verrucomicrobia, and Akkermansia, leading to a shift in the structure of the gut microbiota toward the dominance of probiotics with regulatory effects on glycolipid metabolism.ConclusionsGABA-rich sprouted adzuki beans can effectively control the bodyweight of mice with T2DM, maintain a balanced blood glucose level, improve glycolipid metabolism and the changes in the microbiota may mediate the anti-diabetic effect of sprouted adzuki beans.

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Antioxidative and antidiabetic effects of germinated rough rice extract in 3T3-L1 adipocytes and C57BLKS/J-db/db mice

Cited by 17 publications

References 30 publications

Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

Revealing the Hypoglycemic Effects and Mechanism of GABA-Rich Germinated Adzuki Beans on T2DM Mice by Untargeted Serum Metabolomics

The Effects of GABA-Rich Adzuki Beans on Glycolipid Metabolism, as Well as Intestinal Flora, in Type 2 Diabetic Mice

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